Oven-Baked Shrimp Saganaki

For the Shrimp

• 1 kg shrimp
• ¼ cup (65ml) ouzo
• 2 tablespoons (20ml) olive oil
• 1 pinch of chili flakes or other hot pepper
• ½ teaspoon (3g) salt

For the Cherry Tomatoes

• 1 kg cherry tomatoes, halved
• 3 cloves garlic, cut into 2 or 4 pieces
• 3 tablespoons (30ml) olive oil
• 2-3 sprigs fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon (8g) salt
• 1 pinch black pepper

For Baking

• 1 package (200g) feta cheese
• 3 tablespoons (15g) chopped parsley

For the Shrimp:

1. Rinse the shrimp well and use scissors to trim their antennae and legs. Clean the shrimp by removing the vein: Take a wooden skewer and insert it into the middle of the shrimp's back. Do not pierce the shell, but go into the flesh. Insert the wooden skewer about 2 millimeters deeper than the edge.
2. Pull the wooden skewer upwards to remove the vein. Place them in a bowl and add the ouzo, olive oil, chili flakes, and salt.
3. Mix well and set aside until the cherry tomatoes are ready. Stir occasionally.

For the Cherry Tomatoes:

4. Preheat the oven to 200°C (392°F). In a baking pan measuring 27x39cm, place the cherry tomatoes, garlic, olive oil, oregano, salt, and pepper. Mix well and place the pan in the preheated oven. Bake for 30 minutes.
5. Remove the pan from the oven and arrange the shrimp in 2 rows over the tomatoes. Drizzle them with their juices. Sprinkle the crumbled feta cheese over the top. Continue baking for another 15 minutes.
6. Remove from the oven, sprinkle with the chopped parsley, and serve!